Sweet Potato Red Flannel Hash
A vibrant, earthy twist on a traditional New England breakfast staple
Why This Recipe Works
This colorful update to the classic hash uses sweet potatoes and beets for a balance of earthy and sweet flavors. Microwaving the root vegetables before they hit the skillet ensures they are tender throughout by the time the potatoes achieve a golden crust.
Instructions
Place the russet potatoes, sweet potatoes, and beets in a microwave-safe bowl, cover tightly with plastic wrap, and microwave until the vegetables are just beginning to soften, about 5 to 7 minutes.
Heat the oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the par-cooked vegetables and spread them into an even layer, pressing down lightly with a spatula.
Cook without stirring until the bottom is well-browned, about 3 to 5 minutes. Turn the vegetables and continue to cook until the potatoes are tender and crisp, about 5 more minutes—keep an eye on the beets, as they will burn if the pan gets too dry.
Stir in the heavy cream, Worcestershire sauce, hot sauce, salt, and pepper. Simmer until the cream is thickened and coats the vegetables, about 2 minutes.
Serve immediately while the potatoes are still crisp and the sauce is hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- Vegetarian Worcestershire sauce: Use a gluten-free certified brand if necessary
